RT Journal Article
SR Electronic
T1 Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 198
OP 206
DO 10.5344/ajev.1997.48.2.198
VO 48
IS 2
A1 Benoit Girard
A1 Thomas G. Kopp
A1 Andrew G. Reynolds
A1 Margaret Cliff
YR 1997
UL http://www.ajevonline.org/content/48/2/198.abstract
AB Three vinification methods were compared to assess their effects on chemical composition, sensory descrip- tors, and headspace volatile constituents of Pinot noir wines. Two methods involved standard vinification at fermentation temperatures of 20°C (VM1) and 30°C (VM2), respectively, while the third method (VM3) included a two-stage pre-fermentation treatment involving heat extraction, followed by fermentation at 15°C in contact with bentonite. VM2 produced wines with highest color intensity, currant aroma, and currant flavor. VM3 wines, however, contained twice the concentration of anthocyanins of VM1 and VM2 wines, and possessed the most intense fruity aroma and flavor. Total ester concentration was four-fold higher in VM3 compared to VM1 and VM2. Several esters were responsible for this difference but isoamyl acetate was particularly dominant.